Salmon With Stir-Fried Vegetables And Mango Sauce

• 1/2 teaspoon salt, divided
• 1/8 teaspoon white pepper
• 4 (4-ounce) skinned salmon fillets (about 1 inch thick)
• 1 tablespoon dark sesame oil, divided
• 1 cup julienne-cut carrot
• 2 cups (2-inch) sliced asparagus (about 1 pound)
• 1 1/2 cups julienne-cut red bell pepper (about 1 large)
• 1 1/2 cups julienne-cut green bell pepper (about 1 large)
• 1 cup julienne-cut yellow squash (about 2 small)
• 4 cups hot cooked long-grain rice

1. Sprinkle 1/4 teaspoon salt and the pepper over fish. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish, and cook 5 minutes on each side or until fish flakes when tested with a fork. Remove from skillet; set aside, and keep warm.
2. Heat remaining oil in skillet over medium-high heat. Add carrot, and saute 2 minutes. Add remaining salt, asparagus, and next 3 ingredients; saute 3 minutes or until crisp-tender.
3. Place 1 fish fillet on each of 4 plates. Spoon 1/4 cup Mango Sauce around each fillet; top with 1 cup vegetables, and serve with 1 cup rice.

salt, white pepper, salmon, sesame oil, juliennecut carrot, juliennecut red bell pepper, juliennecut green bell pepper, juliennecut yellow squash, hot cooked

Taken from www.myrecipes.com/recipe/salmon-with-stir-fried-vegetables-mango-sauce (may not work)